Garlic Scallops


  • 500g scallop meat
  • 1 medium onion, finely diced
  • 4-6 cloves garlic, finely chopped or crushed
  • 1 tbsp. olive oil
  • ½ cup pouring cream
  • 4 spring onions, sliced on an angle
  • Splash of white wine
  • 1 tbsp. finely chopped chives or parsley


  1. Fry garlic and onion with oil in a medium-hot pan for 2 minutes, but don’t allow to colour.
  2. Add scallops, lightly cook on one side for 20 seconds, turn and cook for another 20 seconds and then remove from pan.
  3. On medium-high heat, add the wine to the pan and reduce for 1 minute.
  4. Add cream and reduce until the sauce thickens to a nice coating consistency.
  5. Add scallops, spring onions and gently toss in sauce for about 1 minute.
  6. Place scallops on to a big mound of rice pilaf and pour the sauce over, then garnish with chives or parsley.

Serves 4-6.

Note: This lovely dish can be enlarged by the addition of prawns.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe